In 1986, Janie Edinger Hubshman published her first cookbook, "Barrier Islands Easy Yet Elegant Cookbook." Hubshman was raised in Florida, then worked as a flight attendant before marrying and moving ...

I love making lobster for holidays, especially with a seafood feast or for surf and turf – and this Broiled Lobster Tails ...

Nothing screams summer like a lobster roll full of sweet and tender meat tossed in cold mayonnaise or a warm butter sauce. You may spend well over $20 for one at your local seafood restaurant. So, get ...

1 freshly cooked lobster, about 2 1/4 pounds Submerge the lobster in boiling water, adjusting heat to maintain a slow boil. Cook the lobster for around 10 minutes per pound. Extract lobster meat by ...

Geoffrey Zakarian is a talented chef, restaurateur, television personality, and cookbook author known for his decade of tenure at New York City's The Lamb's Club, winning Iron Chef, and judging on ...

1. Allow tails to sit on the counter and defrost for about 1 hour, or defrost in the refrigerator overnight. Submerge tails in a bowl of cold water, and place them into the sink and run cold water ...

"Nobody misses lobster like I miss lobster. When I discovered lobster mushrooms, my life felt like I had got saved, okay? Like born again. It's mind-blowing how lobster mushrooms literally look and ...

Preheat a grill pan over medium-high heat. Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and pepper. Grill until slightly charred and shells are bright in color, about 5 ...

For the shortcake: Preheat the oven to 325°F. Combine the dry ingredients in a bowl. Cut the butter into the dry ingredients. Add the buttermilk, a bit at a time, until a soft dough holds together.